Ed&Lynne's recipe for Pumpkin Muffins reminded me of this recipe I got from a friend in Georgia. So moist and good, and easy to make as well.
Set the oven at 350F and grease and lightly flour a 10x15" pan.
Mix together in the large bowl of your mixer:
1/3 cup sugar
1/3 cup vegetable oil
3 eggs
1 15-oz can pumpkin
Mix together in a plastic bag or a separate bowl til blended:
1 box Pillsbury moist Supreme butter cake mix
2 tsps cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp. nutmeg
Add the dry to the wet mixture and beat 2 minutes at moderately high speed.
Pour into the pan and bake 25 to 30 minutes. Cool before frosting.
Frost with cream cheese frosting:
8 oz. cream cheese at room temperature
1 stick butter, at room temp
3 3/4 cups confectioner's sugar
1 teasp. vanilla extract
Cream the butter and cheese together in a large bowl on low speed til blended, about 1/2 minute. Stop the machine. Add the sugar a little at a time, blending on low til incorporated. Add the vanilla and increase the speed to medium. Blend about a minute more or til smooth. Frost the cake and refrigerate til time to serve.
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